Stop sacrificing holding performance for speed. This steamtable unit delivers controlled dry-heat holding for high-volume service lines while minimizing fuel use and simplifying daily operation. Food service professionals gain reliable temperature maintenance across two pans, consistent service height, and durable stainless-steel construction that withstands continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and close valve before cleaning. Remove pans and wash with warm, soapy water; rinse and dry. Wipe stainless steel top, body, and undershelf with non-abrasive cleaner; polish with a soft cloth. Clean burners and pilots with a brush; clear vent paths of grease buildup. Inspect seals and legs for wear; tighten fasteners. Clean coils and vents regularly to improve efficiency, reduce fire risk, and help pass CSA and health inspections.#@@#Additional Info#@#Duke’s Thurmaduke G-2-CBSS-LP steamtable unit holds two pans with 5,000 BTU propane burners, a stainless steel top, safety pilots, and adjustable legs. It has a 32" width, 36" height, and weighs 210 pounds.#@@#General Info#@#Description #@#
Stop sacrificing holding performance for speed. This steamtable unit delivers controlled dry-heat holding for high-volume service lines while minimizing fuel use and simplifying daily operation. Food service professionals gain reliable temperature maintenance across two pans, consistent service height, and durable stainless-steel construction that withstands continuous use.
#@@# Open Wells#@#
Each open well accepts one standard food pan and concentrates 5000 BTU across the unit to maintain hold temperatures without excess heat transfer. Operators achieve consistent plate-up times and reduce product loss by relying on direct, dry-heat contact designed for high-throughput environments.
#@@# Liquid Propane#@#
Liquid propane power provides predictable heat output and simplifies connection in facilities without natural gas. Staff control flame intensity through valve controls and a gas regulator, enabling rapid adjustment during peak periods or menu changes.
#@@# Stainless Construction#@#
A 16ga stainless-steel top and 20ga stainless-steel body protect the unit from corrosion, abrasion, and frequent cleaning cycles. Managers extend equipment life and maintain sanitation standards with surfaces that resist stains and accept standard detergents and sanitizers.
#@@# Enclosed Base#@#
The enclosed-base design with an open undershelf offers secure storage and service organization while shielding internal components from kitchen traffic. Supervisors store trays or pans out of sight and preserve a tidy service line without sacrificing accessibility during changeover.
#@@# Safety Controls#@#
Safety pilots and CSA STAR plus UL EPH classification provide documented compliance with recognized safety standards for gas-fired foodservice equipment. Maintenance teams reduce inspection time and risk exposure by installing equipment that meets documented regulatory acceptance.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clean debris with a soft brush to maintain flame integrity and 5000 BTU output. Drain and wipe wells after each service period to prevent buildup and corrosion. Verify valve controls and gas regulator for leaks using approved soapy solution; repair immediately if bubbles form. Check door seals and undershelf fasteners monthly and tighten hardware. Calibrate thermostat annually and document maintenance records for CSA compliance.
